- The harvest begins on September 20th and it is exclusively done only with hands, in order to avoid any injury to the fruit that can cause, either oxidation for the production of the early harvest olive oil or inability of disposing the fruit of olive into edible olive “ P.D.O. green olive of CHALKIDIKI.”
- The collection takes place into plastic ventilated crakes with a capacity of 20-22kg. After careful sorting of the olives onto carpets by people who check the fruit one by one, we transfer the flawless olives into plastic ventilated box-pallets with a capacity of 400kg.
- Within a few hours after the harvest the olives are transferred in the afternoon of the same day either to the oil mill so as to maintain their freshness, for the production of the early harvest olive oil and a set of extra virgin olive oils, or to the processing and standardization unit in order to create the edible green and black olives.